Tex-Mex Chicken Parmigiana & Potato Wedges

• Finely chop garlic.
• In a large frying pan, heat the butter and a 
drizzle of olive oil over medium-high heat.
• SPICY! The spice blend is mild, but use less if 
you're sensitive to heat. Add garlic and Tex-Mex 
spice blend and cook until fragrant, 1 minute.
• Add passata, the sugar and a splash of water, 
then simmer until slightly reduced, 2-3 minutes. Transfer to a medium bowl.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with 
a meat mallet or rolling pin until it is an even 
thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk 
the egg. In a third shallow bowl, place panko 
breadcrumbs.
• Coat chicken in the flour mixture, followed by 
the egg and finally into the breadcrumbs. Set 
aside on a plate. 

Little cooks: Help crumb the chicken!

• Wipe out the frying pan, then return to 
medium-high heat with enough olive oil to cover the base of the pan.
• Cook crumbed chicken in batches until golden, 2-4 minutes each side. Transfer to a second 
lined oven tray.
• Top chicken with tomato sauce and shredded 
Cheddar cheese. Bake until cheese is melted 
and chicken is cooked through, 6-8 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• Roughly chop tomato. Thinly slice cucumber
into half-moons. Slice lemon into wedges.
• In a medium bowl, combine tomato, cucumber, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

Little cooks: Take the lead by combining the 
ingredients for the salad!